Turkey Egg Roll Bowl
published Tuesday, January 26, 2021
Heat skillet with 2 Tbsp Sesame Oil.
Sauté onions and mushrooms until onions are translucent (3-5 minutes).
Add garlic and sauté 30 seconds.
Add ground turkey and cook until lightly browned.
Add broth, soy sauce, ginger, salt, pepper, green cabbage, and red cabbage. Stir to combine.
Cover and simmer 10 minutes, cabbage will begin to wilt.
Add carrots and cook additional 5 minutes.
Optional: Add additional shredded cabbage to add crispness to final dish.
Serve over prepared cauliflower rice.
Top with Jammy eggs, soy sauce, green onions, sesame seeds, and sweet chili sauce or sriracha, as desired.
Prepare Jammy Eggs: 1. Bring a large saucepan of water to a boil over medium-high heat 2. Carefully lower eggs with a slotted spoon in the boiling water. 3. Boil for 6 to 7 minutes, then immediately transfer to an ice bath. 4. Let chill for 2 minutes. 5. Gently crack eggs, peel, and slice 6. Store in airtight container for up to 3 days.